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Dinner plans tonight with Kristina turned into a wonderful culinary adventure. The night began with Pinterest browsing as we narrowed our dinner options down to chicken and something Mexican. So the natural choice that followed was crab cakes 🙂 After a store run (crab meat is not for the penny pincher), we began to flood the kitchen with utensils and yummy smells.

Crab Cakes

1 lb. crab meat (we used claw meat)

2 stalks of green onions, sliced

2 large cloves of garlic, crushed

1/4 cup fresh parsley, rough chopped

1/4 teaspoon dry mustard (we improvised by grinding mustard seeds)

1/4 teaspoon cayenne

1/4 teaspoon pepper

1/8 teaspoon salt

1/3 cup mayo

1/2 teaspoon Worcestershire Sauce

1 egg

squeeze of lemon

1 1/4 cup bread crumbs

Preheat oven to 350 degrees. Break up crab meat and add into a bowl with green onions, garlic and parsley. In a smaller bowl, combine the spices, mayo, Worcestershire, egg and lemon. Mix the wet ingredients into the crab mixture. Slowly incorporate the bread crumbs, until the consistency will hold together without falling apart. Form 12 crab cakes and place on lightly oiled cookie sheet. Bake for 10-15 minutes until browned.

Meanwhile, make the spicy aoili by combining the following:

1/2 cup mayo

1 Tablespoon lemon juice

1/4 teaspoon cayenne

1/8 teaspoon garlic

1/8 teaspoon onion powder

1/8 teaspoon pepper

dash of salt

Test the flavor and adjust as needed. I did not measure any of the spices, so you may need to play around with them to find the perfect flavor blend.